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Venus de Milo New England Clam Chowder

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  • Yields: 4
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a
  • Star Rating:
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Ingredients:

  • salt, as needed

Directions:

  1. Wash the diced potatoes, drain and place in a stock pot with the clam juice.
  2. Bring the potatoes to a boil, add the chopped clams and bay leaves and simmer until the potatoes are tender.
  3. In a separate stock pot melt the butter and sauté the onion, celery, and garlic until the onions become transparent.
  4. Add the flour to the butter and onion mixture to make a roux and cook over a low heat for several minutes.
  5. Add the hot clam stock through a strainer a cup at a time and whisk until smooth.
  6. Add the remaining potatoes, clams, and stock and bring to a simmer.
  7. Add the light cream, black pepper, and dill weed and return to a simmer. Adjust the seasoning.
  8. Serve at once with crusty bread or oyster crackers.
  9. Servings: 12
    Source:
    Submitted by: Recipe Group Member
    Date:

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